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First Tastes of Spring..Gentle Kiss of Lemon, Vanilla, Cinnamon

March 24th 2011 by Maria Liberati

My eyes open, awakened by that inspiring aroma of freshly ground coffee beans..my night stand full of books, 2 notebooks-one for dreams and one for thoughts.. From my antique window filter in a bit of the sun’s rays.

It is 8 AM..the breakfast table is ready fruit, cornetti (Italian croissant), cappuccino, juice..and a welcoming sight of a ‘dolce al cucchaio’ ( a spoon dessert)..a delicious morning treat or dessert Bianco Da Mangiare (white pudding)…I prepared yesterday and

Bianco da Mangiare (White Pudding)

excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

2 ounces( ½ dl) almond milk

4 ounces (1 dl) milk

1 tsp (5 gr) pure vanilla

2 tablespoons + 1 tsp (50 gr) sugar

1 cinnamon stick

peel of one half lemon-(in one or a few large pieces)

1tsp (5 gr) agar-agar powder or flakes or other gelatine substitute

Place almond milk, milk, sugar, cinnamon stick, vanilla and lemon zest in saucepan and heat on low heat for 10 minutes.

Remove from heat. Place in agar-agar powder and dissolve. Return to heat and keep stirring till becoming a dense cream. Take out lemon peel and cinnamon stick. Place pudding in a large mold or small molds. Refrigerate for at least 2 hours. Serve with slivered almonds and strawberries or raspberries and a sprinkle of cinnamon,

A morning exercise in concentration..taste the first spoonful with your eyes closed and let the gentle kiss of the lemon and cinnamon flavors caress your taste buds..

For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-second edition

Look for my new release at Book Expo America in NYC at the Javits Convention Center on Tuesday May 24th, from 3:30-4:30 PM I will be signing pre publication copies of The Basic Art of Italian Cooking: DaVinci Style. recipes and an eating style that was influenced by Leonardo DaVinci, with 100+ recipes and DaVinci’s poems about food from his personal notebook..DaVinci was also a ‘foodie’.

Caro Diario.(dear diary..), coffee, Country House Living, cucina, cucina povere, desserts, entertaining, La Dolce Vita, recipes, slow food, the Mediterranean dietNo Comments

A Ginger Peach Gelato..

June 13th 2010 by Maria Liberati

Summer has just begun, but here in Italy it means the sunniest and hottest days of the year are soon to come. A small dish or cone of gelato is the perfect way to refresh. But to avoid the boredom of the same cone or dish of gelato, here is a unique dish that has become my favorite after dinner dessert or afternoon ‘pick me up’. This dessert is approx 175 calories per portion.

Ginger & Peach Delight

*2 cups of vanilla or cream gelato

*4 ripe peaches

*1 small piece of fresh ginger

*2 tsps butter

*2 tsps sugar

*1 tsp cinnamon

Wash the peaches and cut into slices. Finely chop the ginger. Place butter, chopped ginger and peach slices in a saute pan over low heat. Sprinkle sugar on top of fruit and saute for 4-5 minutes. Remove from heat and let cool. Let gelato sit at room temperature or soften for approx 10 minutes. Add in cinnamon and blend well. Divide peach mixture into 4 glasses, placing some first on bottom of glasses, then place in gelato, then top with remaining peaches. Serve.

For more recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition- order your pre release copy now. Voted as The Best Italian Cuisine Book in the USA

Hope to see you at the Hudson Valley Wine Festival in Rhinebeck, NY on Sept 9-12 at the Dutchess County Fairgrounds. As one of the selected Celebrity Chefs for the event , I will be on stage cooking demos of recipes from my latest book with some great wines from the event. For more info, or for sponsorship info email: info@marialiberati.com

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mmmmm Gelato!

June 23rd 2009 by Maria Liberati

Now that summer is here and (hopefully) warm weather is upon us..it’s the perfect time for gelato.

What’s creamier than ice cream, and comes in any flavor you can imagine, from strawberry to pistachio? Gelato of course! This centuries-old classic has been credited to many countries and continents, but credit definitely should be given to Italy. While origins of gelato can be traced to Marco Polo in China and various people in Arabia, the truest form can be traced back to 16^th century Italia.

Gelato, Italian for “frozen”, can truly be attributed to the ingenuity of Bernardo Buontalenti, an Italian architect who was hired by the Medici family in 1565 to cater and plan events and banquets. He unleashed his fabulous “frozen desserts” which eventually became famous throughout the whole country. Initially this mixture of frozen sweet milk with egg yolks and other flavorings was a pretty exclusive treat, known as the “rich man’s dessert”. Because of the trouble that was gone through to make the unique treat, few could have it at first.

Snow was collected during the winter months and then stored in cold places until it was ready to be turned into gelato. Rich families actually had their own ice basements or wells where they stored ice up to 30 meters deep. These intensive harvesting methods made gelato consumption a lavish luxury in the 16^th century. The ice concoction primarily included flavors of fruit, chocolate, or nut. Gelato from Northern Italy included milk, and tasted like a rich dense combination of ice and creamy flavoring. In Southern Italy, however, there was only water and no milk, and therefore was a lighter, healthier version known as sorbetto. The southern rendition is lower fat but higher in sugar content due to the more intense flavorings that make up for the lack of dairy product.

Since the 16^th century invention of gelato in this European country, different variations have been formed from this frozen treat. Argentina boasts helado and France offers la glace, which was introduced by Catherine de Medici of Italy. Ice cream is consumed in bulk in the United States, although this is a less dense, less rich version of gelato because there is more air in it.

Today, gelato still remains ever-so-popular in Italy. It is a tradition as well as an art form, passed down from one family member to the next. Gelaterie, the cafes where this gelato is made, sold, and enjoyed, are sprinkled all over Italy and serve a wide array of delightful flavors and often served with wafers or biscuits, or in cones. Other variations can be found in each gelateria, such as granita, a more coarse version of the original form. Either way, these rich desserts are a refreshing treat…so rich that their portions are often much smaller than American ice cream sundaes, and even require smaller spoons.

Do you have a favorite flavor of gelato?? Mine is defintiely ‘Baci” flavored after the famous Italian chocolate candy.

Anysuggestions for a favorite gelato bar in Italy that makes artisan gelato??

I have a few, how about Giolitti in the center of Rome.and there are othrs but let us know what yours are>>

Here are upcoming The Basic Art of Italian Cooking events, hope to see you there:

July 11th- Chestnut Hill Book Festival, Book Signing and Cookbook authors panel. 2 PM- For more info email: events@marialiberati.com

July 16th at 7 PM: Whole Foods ,Annapolis, Maryland
http://www.prlog.org/10256011-celebrity-chef-maria-liberati-cooks-for-the-crowd-at-new-whole-foods-market-culinary-center.html

July 18th, 1:30 PM Whole Foods Market, Fairfax/ Fair Lakes, Virginia
http://cuisinewire.org/10256021/maria-liberati-cooking-demonstration-and-wine-pairing-at-whole-foods-market-fairfaxfair-lakes.html

Follow me on http:twitter.com/Marialiberati for mroe recipes ,tips ,etc.

Get your copy of the best selling book The Basic Art of Italian Cooking at www.marialiberati.com

Mangia Bene, Vivi Bene,

Maria

Caro Diario.(dear diary..), cucina, entertaining, Events & Appearances, Facts, Features, history of foods, La Dolce Vita, slow food, the Mediterranean diet, Trivia, Upcoming Appearances1 Comment

Anyone for a Morning Cappuccino???

January 22nd 2009 by Maria Liberati

Living in Italy has taught me so much about appreciating some of the simpler pleasures in life. Things that are truly beautiful but yet so simple.. For instance …one of my favorite things in the mornings here in Italy is the smell of espresso brewing… …I can’t seem to start my day unless I have a cappuccino and a cornetto (the Italian version of the croissant)…one of life’s simpler pleasures.. It is like my motor isn’t running correctly or something is just is not right, but alas comes my cappuccino and cornetto…. and all seems right with the world my day can begin!! What is that about ‘carpe diem’??? at that very moment that my cappuccino and cornetto arrive I want to just stop time-if only for a few minutes…

The cold weather and the coffee bars have inspired us to also work on some recipes for coffee drinks here and there are so many that even that famous coffee place in the US (you know who I mean) would be stumped.

Here is a recipe for a dessert coffee drink done at the coffee bars here…enjoy and keep warm….

Caffe Mocha

1/2 cup honey

1 tbsp of unsweetened cocoa powder

1/4 tsp cinnamon

1 1/2 cups of hot espresso coffee

1/4 cup hot milk

1/4 cup whipping cream (unsweetened)

2 tbslsps powdered sugar

Place whipping cream and powdered sugar in a chilled bowl, whip till peaks form. Place in refrigerator.

In another bowl. mix the honey with powdered cocoa and cinnamon and let sit for 5 minutes. Divide and place mixture into 4 cups. Mix hot coffee with hot milk and distribute in cups. Stir and top with whipped cream mix.

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Go to http://mariaandco.blogspot.com

http://marialiberati.blogster.com

Mangia Bene, Vivi Bene

Maria

Caro Diario.(dear diary..), coffee, cucina, entertaining, Facts, Features, La Dolce Vita, recipes, TriviaNo Comments

Espresso, Coffee, Capuccino..oh my…

July 9th 2008 by Maria Liberati

The Basic Art of Italian Cooking by Maria Liberati tm

Editor: Sara A. Harris

There’s nothing quite comparable to the first sip of a steaming morning cup of willpower. The vitalizing awareness flows richly alongside its heady scent that billows throughout household hallways, bistros, and office corridors worldwide, teasing the senses of coffee aficionados everywhere. With a fluctuating economy, coffee is indeed a commodity to be reckoned, as reportedly, over 500 billions cups are consumed every year.

Once referenced as taking a ‘coffee break’… cappuccino, café au lait, espresso, café noir, lattes, regular, and decaf, has initiated its universal appeal that doesn’t appear to be slowing anytime soon. While most familiar are the caffeinated temptations of Seattle’s Best, Starbucks, and Dean & DeLuca, the essence of Italy is mimicked with every grande, venti, and double-shot known to man. In light of this stimulating replication, on July 6, 1998, the Istituto Nazionale Espresso Italiano (The Italian Espresso National Institute) was founded in the protection of this mini pleasure cup called, Espresso. http://www.espressoitaliano.org And let’s clear the air on the misconception that’s contrary to popular belief, it’s not called, Expresso.

The evolution of coffee has catapulted us from brewing pots of freshly ground beans, sinful 20 ounce concoctions of iced, nonfat, extra whip treats, and all the way back to that stout little shot of espresso. Discovered in the highlands of Ethiopia, the allure of coffee spread like wildfire among various countries and eventually found its place in Italy as well the Americas. Not only used as a pleasing habitual stimulant, societies in Africa and Yemen once utilized coffee as a vital part in religious ceremonies… and in the 17^th century, it was actually banned from Ottoman Turkey as a contributing factor for unfamiliar political reason. Known for its Italian name, Cappuccino– a preparation of hot milk, espresso, and milk foam– was termed from the order of Franciscan Minor friars (Franciscans), called Cappuccini. Some hypothesize the drink’s name is based on the Italian word cappuccio, meaning hood. Nonetheless, we’ve managed (somehow) to take a historically delicious original and Americanize it with chain-inventions better known as, Frappuccinos. The dessert industry smartly capitalized on the notion of coffee and confection lovers, as the bean itself has become largely popularized as a decadent chocolate-covered treat. However, when eaten in great moderation, the antioxidants prove beneficial to healthier lifestyles. True enthusiast of the drink may wish to indulge their bold palates with a taste of Italy while visiting Grand Café & Tre Marie or for those desiring a hint of java flair that’s closer to home, try your local bistro for featured drinks.

In the end, the coffee-crazed, Cup of Joe’s, and java-junkies will inevitably keep these robust textures and rich aromas from ever dissipating. Served with breakfast and dessert or even a mid-afternoon pick-me-up… the craving keeps some marveling the idea of ‘coffee patches’.

Related sources:

http://www.grandcafetremarie.it

http://www.deandeluca.com

http://www.starbucks.com

http://coffeebean.com

Don’t forget to check out Maria Liberati’s favorite coffee recipe (Coffee Frullato) http://marialiberati.com/blog2/?p=189

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking by Maria Liberati at http://www.marialiberati.com

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How to Order Coffee in Rome..

April 29th 2008 by Maria Liberati

How to order coffee in one of the most famous coffee bars in Rome Italy and experience the ambiance of Antico Caffe Greco here.

How can you describe a sunny Sunday afternoon in Rome? It brings to mind the Italian saying “e dolce far niente” (how sweet it is to do nothing). It is an afternoon of doing nothing … in a special way!One of the great pleasures of Roman life is to sip a coffee at one of the elegant coffee bars and watch the world go by. But you can build your whole afternoon around that espresso … from the wonderful journey to the coffee bar to the arrival to your selection of seating or standing and your careful selection of beverage.

My favorite Sundays spent in Rome is a trip to via Via Condotti to Antico Caffe Greco.

I have always observed that everything in Italy is set out like an opera- even daily life and my afternoon is not finished until the final act has occurred- and what a beautiful final act- that is my cup of espresso to end my afternoon or evening.

The Italian painter from the early 1900′s- Giorgio De Chirico described the Antico Caffe Greco best- Il Caffe Greco e l’unico posto al mondo dove sedersi e aspettare la fine- translated means- “It is the only place in the world where one sits and waits for the end”

The oldest, and the most elegant café in Rome, Café Greco has no competition in that respect. This café has earned its distinguished place in Rome’s history centuries ago and it is filled with an aura, mystery as wondrous as the geniuses who gathered there.

‘Imaginary’ (imagine) for a minute- an elegant salon filled with the most creative geniuses from around the world that have left in some way their mark, their creations and spent a large part of their life here..

As we say: “Incredibile”

Antico Caffe Greco’s former patrons reads like a who’s who- from Berlioz , Buffalo Bill, Dickens, Goethe, Hawthorne, Humperdinck, Keats, Liszt, Lord Byron, Mendelssohn, Stendhal, Twain, Wagner, Wells. To think Hans Christian Andersen lived upstairs….Rossini composed here..you can just hear it when you sit and sip your day away.

But at Antico Caffe Greco you don’t stand at the counter here. You see, this is not your typical bar. One sits here in an elegantly upholstered chair, all the more reason to sip and imagine you being one of the turn of the century intellectuals or “glitterati.” For in that period, coffee was known as the beverage of intellectuals.

A famous saying in Rome is that “there are 2 types of people in the world: espresso drinkers and non-espresso drinkers,” referring to how serious Italians take their coffee, as they consume 14 billion cups of espresso per year. So when you go to Italy, be sure that you are recognized as an espresso drinker.

Some tips for ordering coffee in Italy:

Caffe Corretto- espresso with a shot of grappa

Caffe Macchiato- (literally

Via Condotti is located in the centro storico- or the historic center- is a display of the finest not only Italian but European style. Who says that food and fashion have nothing in common? In Rome it is fashionably chic to get dressed up in the afternoon for this stroll or as we call it “paseggiata” (stroll or walk) and present a “bella figura”(dressed in your best) and stroll to one of Rome‘s most elegant of coffee houses.I have always observed that everything in Italy is set out like an opera- even daily life and my afternoon is not finished until the final act has occurred- and what a beautiful final act- that is my cup of espresso to end my afternoon or evening.The Italian painter from the early 1900′s- Giorgio De Chirico described the Antico Caffe Greco best- Il Caffe Greco e l’unico posto al mondo dove sedersi e aspettare la fine- translated means- “It is the only place in the world where one sits and waits for the end”The oldest, and the most elegant café in Rome, Café Greco has no competition in that respect. This café has earned its distinguished place in Rome‘s history centuries ago and it is filled with an aura, mystery as wondrous as the geniuses who gathered there.‘Imaginary’ (imagine) for a minute- an elegant salon filled with the most creative geniuses from around the world that have left in some way their mark, their creations and spent a large part of their life here..As we say: ”Incredibile”Antico Caffe Greco’s former patrons reads like a who’s who- from Berlioz , Buffalo Bill, Dickens, Goethe, Hawthorne, Humperdinck, Keats, Liszt, Lord Byron, Mendelssohn, Stendhal, Twain, Wagner, Wells. To think Hans Christian Andersen lived upstairs….Rossini composed here..you can just hear it when you sit and sip your day away.But at Antico Caffe Greco you don’t stand at the counter here. You see, this is not your typical bar. One sits here in an elegantly upholstered chair, all the more reason to sip and imagine you being one of the turn of the century intellectuals or “glitterati.” For in that period, coffee was known as the beverage of intellectuals.A famous saying in Rome is that ”there are 2 types of people in the world: espresso drinkers and non-espresso drinkers,” referring to how serious Italians take their coffee, as they consume 14 billion cups of espresso per year. So when you go to Italy, be sure that you are recognized as an espresso drinker.Some tips for ordering coffee in Italy:Caffe Corretto- espresso with a shot of grappaCaffe Macchiato- (literally means- coffee with a mark- referring to the milk) – so this is an espresso with a 1-2 tablespoons of frothy milkCappuccino- real espresso drinkers know that in Italy we only drink this in the morning. It is typically 1/3 espresso and 2/3 frothy milk.Not to be confused with…Caffe Latte- which is espresso with steamed not frothed milk. It is usually a double shot of espresso (3 ozs) with 5 ozs. Steamed milk.Mocha Cappuccino- 1/3 espresso, 2/3 frothed milk, but the finest cocoa powder is mixed into the espresso along with a spoon of sugar before it is topped with frothed milk.Americanino- if you must get the tradition al American- you will be served a shot of espresso in a large cup with another small pitcher of hot water, so you can make it “lungo” long- as they say. However, in Italy they are so used to Americans asking for this that at some bars if they detect an American accent they will serve this to you automatically.

Ciao for now!
Maria

http://www.marilaiberati.com

Get more recipes and info on coffee, Italy and more in the best selling book The Basic Art of Italian Cooking order your copy at http://www.marialiberati.com

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How to order coffee in one of the most famous coffee bars in Rome Italy and experience the ambiance of Antico Caffe Greco here.

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How to order coffee in one of the most famous coffee bars in Rome Italy and experience the ambiance of Antico Caffe Greco here.

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